Gingerbread Cookie Butter

24 Servings
Prep Time 5 minutes
Refrigerate 1 hour
Total Time 1 hour 5 minutes

Gingerbread Cookie Butter is the perfect holiday dessert spread made with gingersnap cookies, cinnamon, nutmeg and brown sugar in a thick buttery mix.

This recipe takes Cookie Butter and adds the flavor of a delicious Gingerbread Cookie. It’s the perfect Dessert Recipe to serve at your next holiday party. 

Gingerbread Cookie Butter in jar top down


If you’ve ever bought a jar of cookie butter only to eat it all within a few days, then making your own homemade cookie butter is the perfect solution. Whip up your own with easy ingredients and keep it in jars in the fridge for the next time the craving hits you.

One of the great things about making cookie butter yourself is that you can make it in a variety of flavors. Peanut Butter Cookie Butter, Oreo Cookie Butter, or this Gingerbread version are all just as easy as Classic Cookie Butter. 

You can essentially make cookie butter with any cookie you want. It’s a simple matter of grinding up the cookie of your choice in a food processor, then combining the crumbs with the melted butter, condensed milk, evaporated milk, and the other flavor add-ins. Use your favorite store-bought cookies or any leftover Homemade Cookies to make this treat. 

However, you can still make some delicious Gingerbread Cookie Butter without a food processor. Just add a handful of cookies at a time to ziplock bag and seal it. Use a rolling pin, kitchen mallet, dictionary, or pretty much any heavy object you can think of to break the gingerbread cookies apart into crumbs. 



Cookie Butter is a wonderfully versatile recipe. This Gingerbread flavored spread can bring a little holiday cheer to any time of day. 

  • Breakfast: In the morning spread cookie butter over classic Pancakes or Waffles for delicious change to typical maple syrup. You could also use it to spread over some quick bread like Cranberry Bread or Banana Nut Bread.
  • Dip: Use your cookie butter as a simple dip for apple slices, pretzels graham crackers, or gingersnap cookies. 
  • Dessert: Cookie butter can also make an easy dessert topping. Use it on top of Vanilla Ice Cream, or Cheesecake to add some Christmas spices to them. 

Gingerbread Cookie Butter ingredients in two bowls


  • Cookies: Like we talked about earlier in the post you can essentially use any cookie to make Cookie Butter. Try mixing things up by using sugar cookies, oreos, nutter butters, or speculoos cookies. 
  • Oil: If you don’t want to use butter in your recipe, you can replace it with various oils. Vegetable oil, coconut oil, or shortening would all work great to make Gingerbread Cookie Butter. Coconut oil will make the final results especially creamy. 
  • Sweeteners: While brown sugar tastes great with the gingersnaps, you could also use granulated sugar, coconut sugar, honey, or maple syrup in the recipe. 
  • Mix-ins: As it is this Cookie Butter comes out creamy and smooth, but you can always add some texture and crunch with different mix-ins. Try putting in some chopped nuts like walnuts, almonds, or pecans. You can also add toffee bits, or mini chocolate chips to the mix. 



  • Serve: Make sure to let Gingerbread Cookie Butter chill in the fridge for at least an hour before serving it. Don’t leave cookie butter at room temperature for longer than 2 hours. 
  • Store: Store your Cookie Butter in a mason jar or other airtight container. Kept sealed in the fridge it will stay good for up to 2 weeks. Let it soften a little and mix again before serving. 
  • Freeze: Unfortunately, Cookie Butter won’t freeze well. The butter and milk separate and don’t come back together well. For best results just keep it in the fridge and make a fresh batch if it’s gone past 2 weeks. 

stack of gingersnaps with Gingerbread Cookie Butter on top

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Gingerbread Cookie Butter

Gingerbread Cookie Butter is the perfect holiday dessert spread made with gingersnap cookies, cinnamon, nutmeg and brown sugar in a thick buttery mix.
Yield 24 Servings
Prep Time 5 minutes
Total Time 1 hour 5 minutes
Course Dessert Dip
Cuisine American
Author Sabrina Snyder


  • 30 gingersnap cookies , 2 cups ground
  • 1/4 cup unsalted butter
  • 1/2 cup sweetened condensed milk
  • 1/4 cup evaporated milk
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon brown sugar
  • 2 tablespoons water


  • Add the cookies to the food processor until finely ground.
  • Add butter, condensed milk and evaporated milk to a medium microwave safe bowl and microwave on 50% power for 30 seconds.
  • Stir and microwave for 30 seconds again at %50 power until completely melted.
  • Add in the gingersnap cookies crumbs and stir until moistened.
  • Microwave for 30 seconds.
  • In a small bowl mix cinnamon, nutmeg, brown sugar and water and stir until mixture is smooth.
  • Add to the cookie butter and stir well.
  • Refrigerate for 1 hour before serving (keep refrigerated).


Calories: 80kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 55mg | Potassium: 62mg | Fiber: 1g | Sugar: 6g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

Gingerbread Cookie Butter recipe

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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